INGREDIENTS:
8 quarts water
1 lb. tejocotes
3 whole oranges
8 guavas
2 lbs. sugar cane
1 lb. pitted prunes
3 pears
1 cup raisins
6 oz. walnuts, coarsely chopped
3 cinnamon sticks
½ cup whole cloves
2½ lbs. piloncillo
3 cups brandy or rum (optional)

INSTRUCTIONS:
1. In a medium saucepan, bring one quart of water to a boil.  Add the tejocotes, lower the heat and
simmer for 6-8 minutes until softened.  Remove the fruit, peel and cut off the hard ends.

2. Prepare the fruits:  Peel the sugar cane and slice into medallions.  Remove the stems and cores from
the pears and cut into large chunks.  Cut the guavas and prunes in half.  Stud the oranges with the whole
cloves.  Cut the cone of piloncillo into large chunks.

3. In a very large pot, bring the remaining water to a boil.  Add all the fruits and nuts to the pot and bring
it back to a boil.  Lower the heat and simmer for one-half, stirring gently now and then.  Add the piloncillo
and cinnamon.  Simmer for another half hour.

4. Remove from heat.  Ladle into cups, making sure each cup get some chunks of fruit and nuts.  Add the
rum or brandy to each cup as desired and serve hot.